So fresh and healthy, this Beetroot, Kale and Orange Salad totally blew me away the first time I tried it. I know it sounds kind of an odd combination, but it really, really works!
Last week, I reviewed Madeleine Shaw’s latest book Ready Steady Slow and I was so excited by her food, I just had to share a couple of my favourite recipes from the book. On Tuesday I shared my version of her lovely Thai Chicken Salad and today I am sharing my take on her amazing Beetroot, Kale and Orange Salad.
This salad is just bursting with goodness. Beetroot, Kale and Orange are total superfoods and the salad is finished with a lovely sprinkling of pumpkin seeds, which are also really nutritious and super good for you. After I ate this clean and zingy salad, I honestly felt healthier – it is so full of goodness! And it is so easy to throw together too. It takes less than 15 minutes to make and would make a perfect packed lunch. (A word of caution, though, due to beetroot’s amazing staining properties, it might not be the perfect packed lunch to take when you are wearing that new white shirt and/or have an important afternoon meeting! )
I found this salad surprisingly filling and felt absolutely no need for any bread, but if you do feel you need a little extra something – this would be fab with some wholemeal pitta breads or crusty French bread to mop up all those juices.
If you fancy a glass of wine with this, I would recommend something aromatic, like a Gewürztraminer or a Sauvignon Blanc. A dry, fruity rosé would also work well here.
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Beetroot, Kale and Orange Salad
Ingredients
- 4 tablespoons pumpkin seeds
- 2 teaspoons honey
- 6 tablespoons olive oil
- 4 teaspoons apple cider vinegar (or white wine vinegar)
- Zest of 2 oranges
- Salt to taste
- 200 g kale sliced
- 2 oranges peeled and sliced
- 8 small cooked beetroots (or 4 large ones), sliced
- 300 g ball of mozzarella ripped into rough chunks
Instructions
- Heat a small frying pan on a medium heat and toast the pumpkin seeds for a few minutes, taking care not to burn them. Tip them onto a plate to cool.
- Mix together the honey, olive oil, vinegar, orange zest and salt in a large bowl. Add the kale and massage the dressing into the kale using your fingers for 2 minutes. By this time the kale will be softer (and much nicer to eat raw!).
- Tip the kale out onto a serving dish and add the mozzarella, beetroot and orange slices. Scatter over the pumpkin seeds and drizzle over any remaining dressing.
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Fran Back With A Bump says
This looks lovely and summery! Might have to test this out! #brillblogposts
Eb Gargano says
Thank you, Fran! Do me let know how you get on and what you think if you try it. 🙂 Eb x
Corina says
I also really love the look of this salad! I am always a little scared of beetroot though as I do not trust my children not to get stains everywhere and I’d love them to try it too!
Eb Gargano says
Haha – yes me too. I have given my kids beetroot a few times, but it does make me nervous! It’s a great salad, though – well worth the potential stains! Eb x
Mandy says
Eb, this sounds unbelievably delicious! I love the idea of putting those flavours together. And seeing as I nearly always have lunch at home and have some toddler-related grime on my clothes anyway the beetroot staining is no concern for me! Thanks for linking up with #CookBlogShare
Eb Gargano says
Thanks Kate, the flavours work so well together – and putting it together for lunch is such a doddle. Glad to know the beetroot stains won’t be a problem 🙂 Eb x
Angela / Only Crumbs Remain says
I absolutely love the idea of this salad Eb, it’s reminded me of a salad which I throughly enjoyed some years ago whilst on a training course in Bristol. That also contained orange, though sadly my aging brain cells have forgotten what accompanied it. I too felt refreshed and revitalised after eating it and didn’t feel the need for any bread, though I can see your idea of pita or french bread working really well. Gorgeous recipe Eb,
Angela x
Eb Gargano says
It’s funny, it’s the kind of salad you would think needed something filling to go with it, but it really doesn’t – or at least I didn’t feel the need for anything extra. Really love orange in salads – so refreshing! Thanks for your kind comments. Eb x
Kirsty Hijacked By Twins says
Oooh Eb this looks and sounds so good! I love the beetroot with the orange. Thank you for sharing with #CookBlogShare x
Eb Gargano says
Thanks Kirsty – they go really well. I had never thought of putting beetroot with orange before but I will definitely do it again! Eb x
Kate - gluten free alchemist says
What a beautiful summery salad. We have a load of beetroot growing in the garden at the moment, so I need to start coming up with ideas for using it. This will have to go on the list! x
Eb Gargano says
Thank you, Kate! It really was. I keep looking at this picture and wanting to have it again – it was so yummy!! Yes, you should definitely do this with your homegrown beetroot – it tasted fab with shop bought beetroot so I’m sure it will taste AMAZING with homegrown beetroot. 🙂 Eb x
Aliki says
Looks lovely, but it contains waaay too many calories for a “light” salad.
Eb Gargano says
Did I describe this as a light salad somewhere? I’ve looked all through the post and I can’t find it if I did! You are right, because of the calories in the mozzarella this is definitely more of a substantial salad. If you wanted to make it lighter, you could use less mozzarella, or use ‘light’ mozzarella instead! Eb 🙂